Cut avocados into chunks and process in a food processor or
blender until fairly smooth. With machine running, add salt, sugar and
lemon juice then continue processing until smooth. With machine running,
slowly pour in cream, processing until mixture is smooth and fluffy.

Pour mixture into a 1-quart sauce pot over medium-high heat and
cook 3-5 minutes or until heated thoroughly, whisking constantly.

Slowly blend hot cream mixture into egg mixture, one ladle at a time, whisking constantly to prevent eggs from scrambling.

Transfer to a metal bowl and cover. Place entire mixture in
refrigerator and chill, preferably overnight. When cold, remove from
refrigerator and uncover. Stir in ¼ cup pistachios, mixing well into
mixture.

Freeze in a home-style ice cream freezer according to
manufacturer’s directions. When ready to serve, sprinkle with remaining
pistachios and enjoy.